Belizean Recipes All Your favorite foods

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  1. Prepare chicken. Clean chicken, cut up and season with all above seasonings, except green peas.
  2. Bring to boil and use sufficient water to cover chicken. Simmer until chicken is fork tender.
  3. Remove chicken from liquid. To chicken liquid mix 1 pound ground corn with water and strain to make smooth. Add this mixture to chicken broth.
  4. In a medium sized bowl put masa (corn), 1/2 tsp salt & shortening. Mix well.
  5. Make round balls and flatten in palms of hands. Set aside.
  6. Test chicken for tenderness. Add sweet pepper and tomatoes. Let simmer for 5 minutes more and taste.
  7. Drop corn balls in pot (water should be sufficient to cover balls). Cook for another 20-25 minutes. Serve hot plates.


  • CULL: 1 large chicken (3-4 lbs) 1800g
  • 2 round red recardo
  • 2 tsp comino 10ml
  • 2-3 plugs garlic (crushed)
  • 1 large onion (sliced)
  • 1 sweet pepper (chopped)
  • 1 habanero pepper
  • 1 tsp salt 5ml
  • 1/2 tsp thyme 2ml
  • 1 large tomato (sliced)
  • plantain leaf or aluminum foil
  • 1 large can green peas 16 ozs.
  • CORN (MASA): 1 tsp salt 5 ml
  • 5 lbs ground corn 2250g
  • 3/4 lb shortening 340g